SHRIMP AND PINEAPPLE PARTY DIP
this recipe is also good for stuffing jalapenos, and avocados! my wife likes it as a dip with her baked pits chips! i usually save a teaspoon of the pico, and shrimp and pineapple to top it with after it is mixed, just for presentation.
Provided by Chris Vanworth
Categories Other Appetizers
Time 15m
Number Of Ingredients 4
Steps:
- 1. pre thaw the frozen shrimp! microwave the cream cheese for about 6 minutes, or until it is creamy, be sure to stir it every 2 minutes or 3 to insure that it melts evenly! drain the juices from the can of pineapple, and from the pico de gallo!
- 2. mix the pico de gallo, shrimp, and pineapple with the cream cheese, stir until well blended, and enjoy!
SHRIMP WITH FRESH PINEAPPLE AND CORN
Steps:
- Cook the shrimp on medium-high heat until fully pink, seasoning with blackened seasoning while you stir, about 5 minutes. Add pineapple and allow to cook for 5 to 7 minutes. Mix in corn and cook for 5 to 7 minutes.
- Serve warm on a bed of spinach.
Nutrition Facts : Calories 239.7 calories, Carbohydrate 45.5 g, Cholesterol 95.1 mg, Fat 2.1 g, Fiber 6.3 g, Protein 16.4 g, SaturatedFat 0.4 g, Sodium 609.5 mg, Sugar 20.3 g
GRILLED PINEAPPLE AND SHRIMP
One day I was reading some Internet memes about putting pineapple on pizza and realized that in North America pineapple is rarely used in savory dishes. So, I ventured out to make a savory pineapple dish with flavors that I knew would work...plus my daughter wanted shrimp.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a grill or large grill pan to medium-high heat.
- Pat the shrimp dry and place in a medium bowl. Add the garlic, shallot, lemon zest, coriander, olive oil, and 1/8 teaspoon salt, then very gently toss to combine. Refrigerate for at least 15 minutes (up to 1 hour) to marinate.
- Using a pair of 12-inch metal skewers, thread 6 of the shrimp on both the tail and "head" side, leaving about 1/2 inch of space between each shrimp. You will end up with a total of 2 sets of skewered shrimp (6 per pair of skewers).
- Place the pineapple on a large plate and drizzle with the chili oil. Gently flip the spears around to thinly and evenly coat the pineapple all over.
- Grill the pineapple without moving the spears too much until nicely caramelized grill marks form, 3 to 4 minutes per side. Transfer to a large serving platter and finish seasoning with a touch of salt.
- Grill the skewered shrimp over direct heat until pink and just firm at the thickest part, 2 to 3 minutes per side (they will continue to cook slightly as they cool, so try not to leave them on the grill too long!). Carefully remove the shrimp from the hot skewers and arrange them over the grilled pineapple.
- Whisk the coconut milk and honey in a small bowl until the honey is fully dissolved. Drizzle over and around the shrimp and pineapple. Garnish with fresh mint and basil leaves and serve right away.
PINEAPPLE-SHRIMP ENCHILADAS
If you want a slightly sweet seafood variation on enchiladas, this is a quick and easy version using pineapple and shrimp! You can play with the seasonings in the sauce to make it as spicy (or not!) as you'd like. Serve with sour cream, lettuce, or tomato as toppings if desired!
Provided by Rebekah Rose Hills
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
- Heat oil over medium to medium-high heat in a large, nonstick skillet until hot. Add onion and cook until it begins to caramelize and become tender, 3 to 5 minutes; reduce the temperature if it's cooking too quickly. Add chipotle pepper in adobo, garlic, chili powder, cumin, paprika, and oregano. Reduce heat if needed and stir for 1 more minute until seasonings are fragrant.
- Add tomato sauce, pineapple chunks, 1 tablespoon pineapple juice, and spinach. Simmer over low heat, stirring frequently, until spinach is wilted. Taste and season with salt and pepper. Adjust other seasonings to your preference.
- Spread 1/2 to 1 cup of the sauce in a thin layer all over the bottom of the prepared baking dish.
- Add raw shrimp to the remaining sauce. Simmer until shrimp are bright pink on the outside and the meat is opaque, about 3 minutes.
- Lay a tortilla on a baking sheet and fill with the pineapple-shrimp filling. Roll up carefully and set into the baking dish, seam-side down. Finish filling remaining tortillas and arranging in the baking dish, reserving about 3/4 cup of filling. Spread the remaining filling over the enchiladas and sprinkle evenly with Cheddar cheese.
- Bake in the preheated oven until sauce is bubbly and cheese is melted, about 30 minutes. Remove from oven and allow to sit for 15 to 20 minutes before serving.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 29.6 g, Cholesterol 101.1 mg, Fat 9.2 g, Fiber 3.7 g, Protein 17.2 g, SaturatedFat 3.9 g, Sodium 854.7 mg, Sugar 11.7 g
CREAMY SHRIMP SPREAD
A former co-worker shared this recipe with me. It's easy to make but so delicious-people keep coming back for more! The spread is also good served on crackers or fresh vegetables, and it can be served for any type of party, casual or fancy.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-3/4 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the cream cheese, ketchup, mayonnaise, onion, mustard and garlic salt. Stir in the shrimp. Cover and refrigerate for at least 1 hour. Serve with baguette slices.
Nutrition Facts :
SHRIMP AND PINEAPPLE STIR-FRY
Gather your ingredients before starting because this comes together quickly. An easy to make stir-fry sauce glazes the shrimp, and pineapple and your favorite veggies will make this a family favorite. Serve over rice, we particularly enjoy jasmine rice for this.
Provided by lutzflcat
Categories Stir-Fries
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Whisk pineapple juice, hoisin sauce, soy sauce, sherry, and cornstarch together in a small bowl until well combined; set aside.
- Drizzle vegetable and sesame oils around the top of a wok or large skillet to coat the sides. Heat over medium-high heat for 1 minute. Pat shrimp dry with a paper towel and add to wok. Stir-fry for 1 minute on each side and transfer cooked shrimp to a clean plate.
- Add pineapple, red bell pepper, onion, and snow peas to the wok, and stir-fry for 2 to 3 minutes. Stir in garlic and red pepper flakes, and cook until fragrant, about 30 seconds.
- Return shrimp to the wok, and stir-fry an additional 2 minutes. Whisk stir-fry sauce a couple of times and pour over shrimp and vegetables, stirring constantly until thickened, about 1 minute.
- Serve immediately, garnished with scallions and sesame seeds.
Nutrition Facts : Calories 305.8 calories, Carbohydrate 29.8 g, Cholesterol 173.1 mg, Fat 11.4 g, Fiber 3.4 g, Protein 21.6 g, SaturatedFat 1.8 g, Sodium 1013.6 mg, Sugar 17.2 g
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